Works by Khamrui, Kaushik

Results: 19

Studies on the Effect of Natural Preservatives and Packing Materials on Physico-Chemical Quality of Pinni.

Published in:

Current Research in Nutrition & Food Science, 2020, v. 8, n. 2, p. 649, doi. 10.12944/CRNFSJ.8.2.30

By:

SINGH, RAVINDER;
KHAMRUI, KAUSHIK

Publication type:

Article

INFLUENCE OF OAT FLOUR ON PASTING PROPERTIES OF FLOUR BLENDS, COOKING QUALITY AND SENSORY ATTRIBUTES OF VERMICELLI.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 70, doi. 10.35219/foodtechnology.2020.2.05

By:

PAHWA, AKANKSHA;
KHAMRUI, KAUSHIK;
PRASAD, WRITDHAMA

Publication type:

Article

Enhancement of survival of alginate-encapsulated Lactobacillus casei NCDC 298.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 1994, doi. 10.1002/jsfa.6514

By:

Mandal, Surajit;
Hati, Subrota;
Puniya, Anil Kumar;
Khamrui, Kaushik;
Singh, Kishan

Publication type:

Article

Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat.

Published in:

Journal of Food Science & Technology, 2023, v. 60, n. 1, p. 11, doi. 10.1007/s13197-021-05335-7

By:

Kumbhare, Shubham;
Prasad, Writdhama;
Khamrui, Kaushik;
Wani, Aakash Dadarao;
Sahu, Jatindra

Publication type:

Article

Preparation of whey based savory beverage with enhanced bio-accessible zinc.

Published in:

Journal of Food Science & Technology, 2022, v. 59, n. 11, p. 4288, doi. 10.1007/s13197-022-05497-y

By:

Shende, Vijay;
Khamrui, Kaushik;
Prasad, Writdhama;
Wani, Aakash Dadarao;
Hussain, Shaik Abdul

Publication type:

Article

Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich <italic>ghee</italic> from fermented buffalo cream by Central Composite Rotatable Design.

Published in:

Journal of Food Science & Technology, 2018, v. 55, n. 5, p. 1832, doi. 10.1007/s13197-018-3098-x

By:

Lodh, Jui;
Khamrui, Kaushik;
Prasad, Writdhama G.

Publication type:

Article

Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA).

Published in:

Journal of Food Science & Technology, 2017, v. 54, n. 12, p. 3802, doi. 10.1007/s13197-017-2778-2

By:

Prasad, Writdhama;
Khamrui, Kaushik;
Mandal, Surajit;
Badola, Richa

Publication type:

Article

Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham.

Published in:

Journal of Food Science & Technology, 2016, v. 53, n. 2, p. 1238, doi. 10.1007/s13197-015-2089-4

By:

Puri, Ritika;
Khamrui, Kaushik;
Khetra, Yogesh;
Malhotra, Ravinder;
Devraja, H.

Publication type:

Article

Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 810, doi. 10.1111/1471-0307.12512

By:

Prasad, Writdhama;
Khamrui, Kaushik;
Mandal, Surajit;
Badola, Richa

Publication type:

Article

Optimisation of ingredients for a low-fat, Chhana-based dairy spread using response surface methodology.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 393, doi. 10.1111/1471-0307.12272

By:

Amitraj, Kumar;
Khamrui, Kaushik;
Devaraja, Hosapalya Chikkathimmappa;
Mandal, Surajit

Publication type:

Article

Instrumental texture profile of reduced-calorie Peda as a function of ingredients using response surface methodology.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 4, p. 543, doi. 10.1111/1471-0307.12200

By:

Rathod, Gunvantsinh I;
Khamrui, Kaushik

Publication type:

Article

The relationship of textural characteristics with composition of sandesh produced from various market milk classes.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 3, p. 451, doi. 10.1111/j.1471-0307.2010.00591.x

By:

KHAMRUI, KAUSHIK;
SOLANKI, DHANESHWAR C.

Publication type:

Article

Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic.

Published in:

Journal of Food Processing & Preservation, 2021, v. 45, n. 5, p. 1, doi. 10.1111/jfpp.15472

By:

Meena, Sunil;
Gote, Shubham;
Prasad, Writdhama;
Khamrui, Kaushik

Publication type:

Article

Optimization of ingredients and processing time for the development of functional dairy dessert (Kheer).

Published in:

Journal of Food Processing & Preservation, 2020, v. 44, n. 6, p. 1, doi. 10.1111/jfpp.14451

By:

Pahwa, Akanksha;
Khamrui, Kaushik

Publication type:

Article

Stabilizing the primary emulsion with hydrophobic emulsifiers and salt for encapsulating herbal extracts in a double emulsion.

Published in:

Journal of Food Processing & Preservation, 2018, v. 42, n. 8, p. N.PAG, doi. 10.1111/jfpp.13699

By:

Choudhary, Urmila;
Sabikhi, Latha;
Abdul Hussain, Shaik;
Khamrui, Kaushik;
Sharma, Vivek;
Vij, Shilpa

Publication type:

Article

Effect of Ingredients and Processing Parameters on the Texture and Microstructure of Acid-Heat Coagulated Dairy Dessert.

Published in:

Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12841

By:

Puri, Ritika;
Khamrui, Kaushik;
Tomar, S.K.;
Lule, Vaibhao

Publication type:

Article

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham.

Published in:

Journal of Food Processing & Preservation, 2016, v. 40, n. 5, p. 999, doi. 10.1111/jfpp.12680

By:

Puri, Ritika;
Khamrui, Kaushik

Publication type:

Article

Selection of levels of Ingredients for the preparation of milk-coconut sweet based on sensory and instrumental colour attributes.

Published in:

Asian Journal of Dairy & Food Research, 2017, v. 36, n. 2, p. 106, doi. 10.18805/ajdfr.v36i02.7952

By:

Singh, Bhopal;
Khamrui, Kaushik;
Lodh, Jui;
Debnath, Anindita;
Prasad, Writdhama

Publication type:

Article

Evaluation of green solvent as an environment friendly alternative for milk fat extraction from ghee residue (clarified butter sediment waste).

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 4, p. 2085, doi. 10.1111/ijfs.15967

By:

Wani, Aakash Dadarao;
Prasad, Writdhama;
Khamrui, Kaushik;
Hussain, Shaik Abdul;
Deep, Ankit

Publication type:

Article